Red Velvet Cupcakes Cream Cheese (Ready-to-Print Version)
Moist red velvet cupcakes paired with creamy, tangy cream cheese frosting for any celebration.
# What You’ll Need:
→ Cupcake Batter
01 -
1½ cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 teaspoon baking soda
04 -
1 teaspoon unsweetened cocoa powder
05 -
½ teaspoon salt
06 -
1 cup buttermilk, room temperature
07 -
½ cup vegetable oil
08 -
2 large eggs, room temperature
09 -
1 teaspoon white vinegar
10 -
2 teaspoons pure vanilla extract
11 -
1 tablespoon red food coloring
→ Cream Cheese Frosting
12 -
8 oz cream cheese, softened
13 -
1 stick unsalted butter, softened
14 -
2½ cups powdered sugar
15 -
1 teaspoon pure vanilla extract
16 -
¼ teaspoon salt
→ Garnish
17 -
blue star sprinkles
# Step-by-Step Guide:
01 -
Whisk together flour, sugar, baking soda, cocoa powder, and salt until evenly combined to ensure consistent texture.
02 -
In a separate bowl, whisk buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring, ensuring all are at room temperature for a smooth batter.
03 -
Gradually add wet ingredients into the dry mix, stirring gently to avoid overmixing and maintain a tender crumb.
04 -
Divide batter evenly among lined cupcake tins filling each about two-thirds full. Bake at 350°F for 18-22 minutes or until an inserted toothpick comes out clean. Allow to cool completely.
05 -
Beat softened cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt, mixing until light and fluffy.
06 -
Pipe or spread frosting over cooled cupcakes and finish with blue star sprinkles for a festive appearance.
# Handy Tips:
01 -
Use room temperature ingredients to ensure silky batter and lump-free frosting. Avoid overmixing to maintain cupcake tenderness.
02 -
Portion batter with an ice cream scoop for uniform cupcakes and consistent baking.
03 -
Chill cupcakes before frosting if ambient temperature is warm to maintain frosting shape.